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Shredded French-Dip Sandwich: Submitted by: Ed Cook | Date Added: 4 Feb 2010
Listed in: Beef

3 lbs of beef roast
1 (10 3/4 ounce) can french onion soup
1 (10 3/4 ounce) can beef consomme
1 (10 3/4 ounce) can condensed beef broth
1 teaspoon beef bouillon granules
8-10 rolls

Cooking Instructions

1. Cut roast in half, place pieces into crockpot.
2. Combine canned soups with bouillon granules in a mixing
3. Do Not Dilute Soups!
4. Pour over meat.
5. Cover, cook on low 8 hours
6. Remove meat from crockpot, shred with forks.
7. Skim fat from augus in crockpot.
8. Return meat to crockpot to rewarm.
9. Pile meat on rolls.
10. Serve juice as dipping sauce.

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